Repitching yeast to high gravity beer, should I oxygenate?

[strongarm]

I have a big stout that I made, OG 1.150. I pitched a 6L starter which after 2 weeks brought it down to 1.070. I then planned on pitching 099 super high gravity yeast starter. Any thoughts on adding oxygen. I know this beer can go below 1.040 so there are fermentable sugars in there.

Any advise is appreciated.

 

[kiari_dogo]

Opening up the fermentation chamber will, in essence, be adding oxygen. If you pour the starter in and it disturbs the beer, more oxygen. A good few slight carboy shakes afterwards and you've introduce that oxygen into solution even more so.

In terms of pumping oxygen in, I wouldn't but I've never done it.

 

[Smellyglove]

Only time I actually did pump oxygen into a stalled fermentation was a Doppelbock. OG was 1.078ish and it stopped at 1.020-something, close to 1.030. I'd already written off this batch as something for the drain-dragon. I pumed oxygen into it and added yeast, at about the 2.5 week mark.

Took a sample the day after and it tasted awful comparing to right before i added the oxygen. I would not do it again.

 

[Gavin C]

There was an article on HBT some time back about brewing big beers.

Oxygenating the wort both prior to pitching the yeast and 12-18 hours after pitching the yeast was advocated.

You are way past that point so adding O2 will really only do one thing well; oxygenate the beer. Don't do it.

 

[BrewerBrad82]

Adding O2 now will only serve to oxidize the alcohols already present in the beer, and it will end up tasting like wet cardboard. Your best bet is to make a starter with the WLP099, and pitch it into the batch when the starter reaches high krausen.

 

[TheMadKing]

If you have any 3rd or 4th gen yeast laying around, that might also be a good plan to make a starter from. It should have a higher alcohol tolerance than most anything you'll get fresh.

 

[strongarm]

No oxygen it is. Thanks for the input.